This is a riff on a classic choucroute garni — usually a mess of smoked and fresh meats with sauerkraut — made primarily with fish, but with the addition of ham or bacon. Smoked fish is key here; salmon adds beautiful richness and color, and any white fillet completes the picture. Serve this dish with…

Ingredients For the grits 1 teaspoon kosher salt 1 cup yellow stone-ground grits, preferably organic 2 tablespoons unsalted butter, at room temperature ¼ cup finely grated Parmigiano-Reggiano cheese Freshly ground white pepper to taste 1 large egg, beaten For the sauce ½ cup white wine ¼ cup sherry vinegar, or to taste 2 shallots, minced…

Ingredients ¾ cup packed dark brown sugar ¼ cup Dijon mustard 3 tablespoons extra-virgin olive oil 2 cups coarse fresh bread crumbs made from rustic white bread Preparation In a bowl, stir sugar and mustard into a smooth paste and set aside. In a large skillet, heat olive oil over medium heat. Add bread crumbs…

Nigella Lawson’s recipe for savory baked croissant pudding, which goes by the name of French lasagne in her house, uses up stale croissants by having the cook split and stuff them with ham and cheese, sprinkle more cheese over the top and douse them in eggs beaten with garlic-infused milk. Your croissants need not be…

Ingredients Unsalted butter, softened, for brushing pan 1 ¾ cups unbleached all-purpose flour 2 teaspoons baking powder 1 teaspoon salt ¼ teaspoon black pepper 3 large eggs ⅓ cup milk ⅓ cup olive oil 6 ounces baked ham, cut into 1/4-inch dice (about 1 1/4 cups) 6 ounces Gruyère, coarsely grated (about 1 1/2 cups)…

Here is a sensible prescription from Julia Child for cooking a whole ham, which was featured in a New York Times article by Julia Moskin that explored the quandary of how to make a flavorful Easter ham. Braise the meat in wine and water to finish the cooking, then roast it in a hot oven…

The chef Alexandra Raij modeled this recipe on a traditional Spanish dish called flamenquines, in which flattened chicken breasts are stuffed with ham and cheese, then rolled up, coated in egg and bread crumbs and fried. Her recipe mostly follows that lead, but instead of pounding the breasts and rolling them up with the stuffing,…

This recipe for the traditional Venezuelan Christmas bread comes from Martha Beltrán in Austin, Tex., who brought the recipe with her when she moved to the United States and now considers it essential to her family’s Thanksgiving feast. Ms. Beltrán always starts the bread the day before she serves it, laminating it with butter three…

This relaxed take on the popular New Orleans shrimp stew comes together in about an hour, so you can get a taste of the Big Easy on a weeknight. Just make a quick slurry of onion, bell pepper, ham, parboiled rice, garlic, cayenne, thyme and tomatoes. Let it simmer until the rice is tender, about…

This is a dish that originated in ‘‘The Escoffier Cookbook’’ as a ‘‘garnish’’ for lamb chops: macaroni and cheese, essentially, for fancy people. It serves well as a main dish, though, particularly if you double the recipe. Escoffier added both truffles and tongue to the mix, and you can, too, though it is hardly necessary….